Recipes Main Dishes Pasta Chicken Jerked Chicken Alfredo Be the first to rate & review! 2 Photos This is my wife's favorite dish. We both love spicy food, and the pineapple adds a great sweet element. Everyone I've made this dish for has enjoyed it. Possible toppings include shredded Parmesan cheese or shredded toasted coconut. Submitted by Brad Pickett Published on November 5, 2019 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 40 mins Total Time: 1 hr Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 3 skinless, boneless chicken breasts, or more to taste 5 tablespoons hot Jamaican jerk seasoning, divided 1 tablespoon vegetable oil ½ medium yellow onion, sliced ½ medium yellow bell pepper, sliced ½ medium red bell pepper, sliced ½ medium orange bell pepper, sliced 1 (16 ounce) jar Alfredo sauce 1 (8 ounce) can pineapple chunks with juice, divided 1 (16 ounce) package dry fettuccine pasta 3 cloves garlic, crushed in a garlic press Directions Rub chicken breasts with about 3 tablespoons of jerk seasoning and refrigerate until ready to use. Heat oil in a skillet over medium heat. Add onion and peppers and saute until nearly tender, about 3 minutes. Combine Alfredo sauce with remaining 2 tablespoons jerk seasoning and 1 ounce pineapple juice. Stir mixture into the skillet, reduce heat to low, and let simmer. In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Add fettuccine to the pot of boiling water and cook until tender yet firm to the bite, about 8 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Add garlic and pineapple chunks to the sauce. Increase heat and bring to a boil. Return heat to low and simmer, stirring occasionally, until flavors blend as desired. Drain pasta and keep warm. Grill the chicken until the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice into strips. Plate the pasta and chicken and cover with the sauce. Cook's Notes: You can rub the chicken the night before to let the flavors marinade, or when you begin cooking. Adjust the amount of jerk seasoning for desired spice. For a milder flavor, change tablespoons of Jerk Seasoning for teaspoons. Recommend Walkerswood(R) Hot and Spicy Traditional Jerk Seasoning - it's more of a wet rub than a dry seasoning. I Made It Print Nutrition Facts (per serving) 473 Calories 21g Fat 53g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 473 % Daily Value * Total Fat 21g 27% Saturated Fat 7g 37% Cholesterol 48mg 16% Sodium 1401mg 61% Total Carbohydrate 53g 19% Dietary Fiber 4g 13% Total Sugars 10g Protein 20g 40% Vitamin C 40mg 45% Calcium 47mg 4% Iron 3mg 16% Potassium 278mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.